lentils and beans in a saucepan with the ginger, salt and enough water to cover. Bring to a boil, cover and simmer over low heat for 1 to 1 1/ 4 hours or stir-fry for 1 minute until the cumin seeds crackle. Add to the cooked lentils and beans, along with the diced tomatoes and half the Garam Masala. Simmer for 10 minutes until the tomatoes soften. Stir gently to allow the cream to heat through then serve in individual bowls with a few drops of the remaining cream and a sprinkling of the Garam Masala. Serve with some Tandoori Naan (page 39) or Paratha (page 43)
2 Rinse and soak the Black gram lentils and beans overnight. Combine the
3 Heat the ghee or butter in a skillet, add the cumin seeds and chilies and
Servings 12 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 25.6g128%
- Cholesterol 107.5mg36%
- Sodium 323.5mg14%
- Total Carbohydrate 20.1g7%
- Dietary Fiber 7.9g32%
- Sugars 1.9g
- Protein 9.4g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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